Blending of hydrogenated low-erucic acid rapeseed oil, low-erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings-Reference-Cited by-同舟云学术

Blending of hydrogenated low-erucic acid rapeseed oil, low-erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings

Published:2003-11 Issue:11 Volume:80 Page:1069-1075
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Danthine Sabine¹

Affiliation:

1. ; Unité de Technologie des Industries Agro-alimentaires; Faculté Universitaire des Sciences Agronomiques de Gembloux (FUSAGx); Passage des Déportés, 2 B-5030 Gembloux Belgium

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Physical Characteristics of Some Shortenings Based on Modified Palm Oil, Milk Fat and Low Melting Milk Fat Fraction;NorAini;Fat Sci. Technol.,1995

2. Physical and Textural Characteristics of Hydrogenated Low-Erucic Acid Rapeseed Oil and Low-Erucic Acid Rapeseed Oil Blends;Danthine;J. Am. Oil Chem. Soc.,2003

3. Functionality of Palm Oil, Palm Oil Products and Palm Kernel Oil in Margarine and Shortening;deMan,1994

4. Functionality of Palm Oil, Palm Oil Products and Palm Kernel Oil in Margarine and Shortening;deMan;Lipid Technol.,1994

5. Physical and Textural Characteristics of Some North American Shortenings;deMan;J. Am. Oil Chem. Soc.,1991

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